Banana Cranberry Muffins

Ingredients:

- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1 cup water

- 1/3 cup shortening
- 2/3 cup sugar
- 2 eggs

- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda

- 1 cup mashed ripe banana (2 to 3 medium)

- 1/2 cup chopped walnuts

Directions:

In a small saucepan, bring cranberries, 1 cup sugar, and 1 cup water to a boil. Reduce heat. Simmer (uncovered) for 5-7 minutes or until berries begin to pop, then drain in a sieve and set aside.

In a large bowl, cream together the shortening and 2/3 cup sugar. Add the eggs one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, salt, and baking soda. Alternate adding the flour mixture and the mashed bananas to the shortening mixture.

Fold in the cranberry mixture and the walnuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 15-20 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to wire racks.

Christmas Fudge

Ingredients:

- 2 1/4 cups sugar
- 6 oz evaporated milk
- 1/4 cup butter, cubed

- 1 package (11.5 oz) milk chocolate chips
- 2 1/4 cups miniature marshmallows
- 1 oz unsweetened chocolate, chopped (or 1 oz dark chocolate chips)

- 1 1/2 cups chopped walnuts
- 1 teaspoon vanilla extract

- 2 oz white baking chocolate, melted (optional)

Directions:

Line a 9x9" baking pan with foil; coat with cooking spray.

In a medium saucepan, combine the sugar, milk, and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir for 5 minutes, then remove from heat.

Stir in the milk chocolate chips, marshmallows, and unsweetened chocolate until melted. Fold in the walnuts and vanilla.

Immediately spread into the prepared pan. If desired, drizzle with melted white baking chocolate.

Cool completely. Use foil to lift fudge out of pan. Remove foil. Cut into even squares. Store between layers of waxed paper in an airtight container.